Grilled London Broil With Summer Sauce

• 2.5 pounds London Broil beef (boneless top sirloin) at least 1-1/4 inch thick
• 2 tablespoons cracked green peppercorns
• 2 tablespoons cracked black peppercorns
• 1 tablespoon soy sauce or tamari
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced thinly
• 1 vine-ripened tomato, chopped
• 1 tablespoon capers
• 18 ounces canned artichoke hearts, drained
• 1/2 cup kalamata olives, whole, pitted
• 1/2 cup dry sherry wine
• 1 teaspoon balsamic vinegar
• salt and pepper
• fresh chopped tarragon, flat-leaf parsley, and chives

1. Combine green and black pepper in a small bowl. Pound the London Broil just enough to even out the thickness and pound in the pepper on both sides. Sprinkle or brush meat with soy sauce. Cover and refrigerate meat until ready to cook.
2. In a heavy skillet, heat butter and olive oil until fragrant. Saute the shallot for a minute, then add the garlic and saute for a minute. Add the mushrooms and saute, over low heat, until they have given up their juices and begun to brown slightly, scraping up any browned bits from the bottom of the pan. Add the tomato and cook for 5 minutes. Add capers and artichoke hearts and olives and stir to combine. Set this sauce aside while you grill the meat.
3. Grill (or broil) the London Broil about 5 minutes on each side, or until medium or medium-rare. The time will vary depending on the thickness of the steak and the distance from the heat source.
4. Remove the meat to a carving board or platter. Let stand 5 minutes, while you finish the sauce.
5. To the mushroom sauce, add the sherry and vinegar. Heat and stir occasionally, about 5 minutes, to evaporate some alcohol. Season with salt and pepper, to taste.
6. To serve: Slice the meat thinly onto a platter and fan the slices out slightly. Spoon the sauce over the meat. Sprinkle generously with herbs.
7. Notes:rnSubstitute wild mushrooms if available.rnIf vine-ripened tomatoes are not available substitute 1 T. paste.rnIf fresh tarragon is not available, add 1/2 t. dried tarragon or dried basil to the sauce with the tomato. rnServe with roasted new potatoes, a green salad, a baguette, and a fruit dessert.

beef, cracked green, cracked black, soy sauce, butter, olive oil, shallot, garlic, cremini mushrooms, tomato, capers, hearts, kalamata olives, sherry wine, balsamic vinegar, salt, tarragon

Taken from food52.com/recipes/77500-grilled-london-broil-with-summer-sauce (may not work)